Spicy Kale Soup
Comments: Kale is a hearty, leafy green that contains vitamins, minerals and phytochemicals [natural plant compounds known to protect against illness and disease.
Servings: 4+
  • 1 teaspoon [5 mL] canola oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon [2.5 mL] ground cumin
  • 1/4 teaspoon [1 mL] ground Cayenne pepper
  • 2 cups [500 mL] quartered scrubbed tiny white potatoes
  • 1 [32-ounce / 900-mL] box chicken broth
  • 1 cup [250 mL] water
  • 1 bunch kale, tough stems discarded and leaves chopped into bite-size pieces [approximately 7 cups / 1.75 L]
  • 1/2 lemon, juice only
  • 1/2 sweet red pepper, membranes removed and seeded, diced
  • Into a large saucepan, heat canola oil over medium heat.
  • Soften chopped onion until translucent.
  • Stir in minced garlic, cumin and Cayenne pepper.
  • Add potato wedges; pour in chicken broth and water.
  • Stir in kale by large handfuls, adding more as the leaves wilt.
  • It will seem like too much dale at first, but the volume reduces as the leaves cook.
  • Stir in half of lemon juice.
  • Cover and leave to simmer over medium-high heat for approxiimately 15 minutes, until kale is tender and potatoes are cooked through and easily pierced with a knife.
  • Add spoonfuls of remaining lemon juice to adjust the flavor if desired.
  • Serve, garnished with sweet red pepper dices.